Recipe - Blue Cheese Dressing

1 pound CHEESE CHEDDER
One half cup LEMON FRESH
1 tablespoon SUGAR; GRANULATED 10 LB
1 pound SALAD OIL; 1 GAL
1 tablespoon MUSTARD FLOUR
2 pound SALAD DRESSING #2 1/2
One half cup VINEGAR CIDER
1 tablespoon SALT TABLE 5LB

1. PLACE MUSTARD FLOUR, SALT, SUGAR, LEMON JUICE, VINEGAR AND SALAD
DRESSING IN MIXER BOWL. CAREFULLY MIX AT LOW SPEED UNTIL JUST BLENDED.

2. WHILE MIXING AT MEDIUM SPEED, SLOWLY ADD SALAD OIL UNTIL BLENDED.

3. ADD CHEESE; CAREFULLY MIX AT LOW SPEED UNTIL JUST BLENDED.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE

2. IN STEP 1, 1 CUP DILL PICKLE JUICE MAY BE USED FOR LEMON JUICE AND
VINEGAR.

Recipe Number: M05900

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.